Gotta love the Chicago summer weather! It's so humid and balmy out. The evenings is where it's at as far as trying to stay cool. Sangria definitely helps the situation! In fact, yesterday my bestest roomie Becca and I had something to celebrate. Her CEA (cancer antigen levels) went down significantly! This definitely called for a celebration of yummy sangria!
So, whether it's for having a meal al fresco, lounging on the porch or back yard after a long day, having fun with friends on a picnic, or just celebrating something big, sangria is definitely a winner. Here are some of my most favorite (and most requested) recipes. Enjoy!
(For all you non alcoholic drinkers out there, substitute the wine for lemonade or limeade and not add the rum! It's still quite delicious and refreshing.)
This sangria I made last night. It was a huge hit between Becca and I that I have to share it with you all!
Wild Berry Sangria
- 1 bottle of Rose wine, chilled
- 1 cup of white sugar
- 1 cup of mango flavored rum (I used Bacardi Mango)
- 1 cup of water
- 1/2 can of frozen orange juice concentrate
- 1/2 can of frozen lime flavored drink concentrate
- 1 cup of frozen raspberries
- 1 cup of frozen blueberries
- 1 cup of frozen strawberries
- Ice, as needed
- In a medium sauce pan over medium heat, combine frozen juice concentrates with water. Add rum slowly. Mix in sugar. Bring juice mixture to a boil. Take off heat immediately.
- In a carafe or pitcher, add frozen berries. Pour juice mixture into the container with the frozen berries (use a funnel if a carafe is used). Let it stand for 10 mins.
- Pour chilled Rose wine into the container. Add ice if preferred.
- Add berries from the container into each glass before pouring the sangria.
This sangria made it's debut last year for Becca's birthday party. The theme was Wine and Cheese at the RoRe Vineyard ("Ro" for Roanne, "Re" for Rebecca). Needless to say it was quite delicious!
Peach Basil Sangria
- 1/2 cup of white sugar
- 3 cups of peach nectar
- 1/4 cup of lemon juice, freshly squeezed (this equals to 1 whole lemon)
- 1 cup of loosely packed basil leaves
- 1 bottle of white wine (for this I used a Pinot Grigio)
- 1 cup of ice
- In a medium sauce pan combine nectar, sugar, lemon juice, and basil leaves.
- Bring mixture to a simmer and stir while gently crushing the basil leaves to release their flavor. Simmer long enough for the sugar to dissolve, then take off of heat and allow to cool.
- Add ice into a carafe or pitcher. Strain basil mixture into container. Pour in wine.
- Stir briefly and then serve.
AKA, MABUHAY! OR SLAINTE! OR CHIN CHIN! OR CHEERS!!!!